It's time to bake a tomato pie. Right now. Tomatoes are at their peak of production and perfection. These are the tomatoes that you wait for all summer.
This recipe was new to me, and it was sent by a friend who knows how much I adore cooking. Unsurprisingly, Southern cooks, legendary in their culinary skills, created a magnificent pie like this.
These tomatoes are the succulent beauties that make you take the salt shaker to the garden with you. Pluck a sun-warmed tomato from the vine and eat it like an apple, devouring it, salting as you go, juice running down your chin. It's pure summer bliss.
This pie oozes ripe tomatoes, basil, bacon, and sauteed sweet onions nestled under a crisp, golden-brown blanket of melty cheese, all in a flaky crust.
Tomato pie can certainly be a main dish. Ideally, this pie should be served warm or at room temperature. You can make it ahead and refrigerate it. It tastes good cold but even better when you warm it up just a little bit to take the chill off.
The filling is so good that you don't need to feel guilty about using a store-bought pie crust, but do get a deep-dish crust because this is one plump pie! If you have time, make your own crust. Here's my very easy, slightly famous Patty Cake Pie Crust recipe- you just pat it in place, no rolling pin nonsense needed.
Begin by choosing three nice, big, ripe tomatoes. I used both red and yellow tomatoes, but I would certainly have used heirloom-type tomatoes if I had some.
Line a baking pan with a thick layer of paper towels. Slice the tomatoes about 1/4 inch thick; peeling them is unnecessary. Sprinkle them with salt and lay more paper towels on top.
Ripe tomatoes are very juicy, and you want to draw out some of that juice before putting them in the pie. Let them rest there for 30 minutes or even longer, then pat them dry.
Prick the entire surface of the pie crust with a fork to reduce shrinking. Blind bake the crust until it's just starting to brown.
Cook the bacon until it is fairly crisp, and set it aside to cool. My favorite way to make bacon is to bake it in the oven on parchment paper and then drain it on paper towels. Save the drippings!
Use the bacon drippings to sauté a small sweet onion you quartered and sliced thin or chopped into small pieces.
Saute the onions until they are clear and tender, but don't brown them. A little bit of brown is okay; don't overdo it. While the onions are sautéing, chop about two tablespoons of fresh basil and crumble the bacon.
Put about one-half cup of the shredded mozzarella in the bottom of the crust. Then, add a layer of tomato slices. Season them with garlic powder to taste, some black pepper, and a smidge of sugar if you like. Next, add half of the bacon, half of the onions, and half of the basil. Spread another half-cup of cheese on top.
Repeat the layers with the other half of the tomatoes, bacon, onions, basil, and seasoning.
Mix the remaining two cups of cheese in a small bowl with mayonnaise. Add some parsley if you like and a little hot sauce if you would enjoy it. (I did not add hot sauce.) Carefully spread this cheesy mixture over the top of the pie to the edge of the crust.
Bake in a 350-degree oven for about 40 to 45 minutes. The cheese topping will be golden brown and crispy. Let the pie cool to room temperature before serving. Slice it with a serrated knife. Cover and refrigerate any leftovers.
My husband is not normally a big fan of tomatoes in any form, but he sure liked this pie.
I invited our daughter to try it the next day for lunch, and she declared it delicious! That day, I warmed up a slice in the microwave for about a minute and enjoyed it with an ear of sweet corn. I think I enjoyed the leftovers even more!
Serve this tomato pie as an entree with a crisp green salad or seasonal fruit. It would also make a great side dish to any meat entree, whether chicken, beef, ham, or seafood.
Every summer has a few recipes that become traditions. Around here, tomato pie is one of them. It makes the most of garden tomatoes, fills the kitchen with the smell of bacon and basil, and somehow tastes even better shared around the table.
Have you ever heard of a pie like this? It's somewhere between pie, a quiche, and heaven, in my opinion! Those gals in the Deep South sure know how to make a fine pie! You are gonna love this one, "I do declare!"
A plump juicy pie oozing with fresh tomatoes, basil, bacon, and sauteed sweet onion under a blanket of mozzarella chees, all nestled in a flaky crust!
Yes! Bake it a few hours ahead and serve it at room temperature, or refrigerate it and gently warm individual slices. Many people think the flavors are even better the next day.
Fresh tomatoes release a lot of juice as they bake. Salting and draining them for about 30 minutes helps prevent a soggy crust while concentrating their sweet tomato flavor.
Absolutely. Beefsteak, heirloom, Roma, or a colorful mix all work well. Choose ripe, firm tomatoes for the best texture and flavor.
Yes. Because it contains cheese and mayonnaise, refrigerate leftovers within two hours. Cover tightly and enjoy within 3 to 4 days.
I am not fond of hot, humid summer days, but I sure do love all the fabulous foods of summer!! I think they are the rewards of putting up with heat, flies, and mosquitoes!
Fresh Peach Pie - A quick and easy but showy pie using fresh peaches at their peak of perfection.
Corn Fritters - Fast, easy, and delicious fritters made from simple pantry ingredients and fresh sweet corn cut off the cob.
Refrigerator Dilly Green Beans - Easy refrigerator pickled green beans with dill. Make them one jar at a time when you have extra green beans.
Zucchini Brownies - Exceptionally moist and rich brownies that are totally vegan. The recipe uses three full cups of shredded zucchini!
Tomato and Peach Salad- A beautiful and unique salad to toast the peak season of peaches and tomatoes. A surprisingly delicious combination
Summer disappears far too quickly. While the tomatoes are still warm from the garden and basil is growing faster than you can pick it, I hope you'll give this tomato pie a place on your table. It's one of those recipes that reminds us why we wait all year for summer.
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Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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